Instructions
1. Preheat oven to 350° and line a 9 inch square pan with parchment paper or foil. Spray with coconut oil cooking spray. Set aside.
2. In a large bowl, make the shortbread. Combine the almond flour, coconut flour, coconut oil, maple syrup, and salt. Mix until well combined. Divide the dough into 4th's and use press 3/4 into the bottom of the pan and save the remaining 1/4 in a small bowl for the topping.
4. Bake shortbread for 12-14 minutes- it should be lightly brown around the edges.
5. While the shortbread bakes, make the apple layer. Place apples in a medium bowl and add apple pie spice, salt, and arrowroot powder. Toss to coat evenly. Dump into a small saucepan and add the maple syrup. Cook on medium heat, stirring the whole time, until thickened- about 5-7 minutes.
6. Once shortbread is baked, remove and let cool 5 minutes. Then scoop the apple mixture onto the shortbread, spreading it as evenly as possible.
7. Take remaining 1/4 of the shortbread mixture and add the pecans and apple pie spice. Mix together and sprinkle evenly over the apple mixture. Press down slightly so it stays in place.
8. Bake for 20-22 minutes. Enjoy warm and store all leftovers in the fridge.

For the Optional Caramel Sauce
Combine the coconut cream and coconut sugar in a small saucepan over medium heat, bring to a boil. Once boiling, lower heat so the mixture is bubbling evenly and continue to cook and stir until reduced and thickened, about 10 mins. It should resemble dark caramel. Remove from heat and stir in the vanilla and salt. Allow to cool completely before serving.